Mollie Stone’s has partnered with Oakland-based Hodo Soy Beanery to create delicious, healthy salads to delight your palate and with plenty of protein to fortify you throughout all adventures.
Chefs from Mollie Stone’s and Hodo worked together to develop four recipes available exclusively in Mollie Stone’s deli counters (selection varies by season). Each Hodo salad is gluten-free, and either vegetarian or vegan. They are delicious cold or hot, as a snack or over a grain or lettuce for a hearty meal. Keep reading for the descriptions!
SOBA NOODLES WITH SPICY YUBA (pictured above)
Chewy soba buckwheat noodles are tossed in a delicious Chinese salad dressing with succulent eggplant, shiitake mushrooms, asparagus and sesame seeds. Tender strips of yuba seasoned in a homemade teriyaki sauce combine for exceptional flavor, served hot or cold. Yuba is the cream of soy, made fresh here in the Bay Area. Heating up fresh soymilk allows these delicate sheets of noodle-like protein to form.
LENTILS & TOFU
Healthy, filling and fresh, this salad is that rare breed, a great centerpiece or side for your picnic! Perfectly cooked lentils combine with extra virgin olive oil, just-squeezed lemon juice, garbanzo beans, kalamata olives and cubes of fresh firm tofu. Full of flavor, light and delightful.
BRAISED TOFU & KALE
Fresh kale is great, but what happens when you make a great thing so much more? We added in some tofu braised in Chinese 5 spice, root vegetables roasted in buttermilk, extra virgin olive oil, crispy jasmine brown rice with lemon juice and sesame oil, and poof! Special tasty magic. Enjoy this healthy, mouthwatering salad as a snack on the go, heated and plated for dinner, or on top of a grain for a delicious lunch.
WALDORF CURRY NUGGETS SALAD
Hodo Curry Tofu Nuggets are tossed with a summer assortment of fruits and vegetables: red grapes, green peas and toasted pecans frolic in a creamy orange zest sauce. Addictive, delicious and refreshing!